ADVENTURES IN COOKING | 155

LEMON ICE BOX PUDDING

1 small can evaporated milk (chilled) 3 eggs, separated
% cup lemon juice 1 tbsp grated lemon rind
14 cup sugar spiced crumbs

Separate eggs, mix yolks with sugar, lemon juice and rind. Beat egg whites
until very stiff and fold into yolk mixture. Whip milk according to direc-
tions on can, fold in the lemon mixture. Pour into ice cube tray. Spice
crumbs.

84, cup graham wafer crumbs 14 cup brown sugar
14 tsp nutmeg 14 tsp cloves
1 tsp cinnamon 7) 3 tbsp melted butter

14 tsp powdered ginger

Mix all together and line ice cube pan with this mixture, press firmly. ‘Turn
in the lemon mixture and freeze or chill. A good dessert for hot weather
meals.

FROZEN LEMON DESSERT

28 graham wafers (crushed) 4 to % cup butter

1 can milk, chill to freezing 1 lemon jelly powder
14 cup boiling water 1 cup sugar

1 lemon

Dissolve lemon powder in boiling water, add juice and rind of the
lemon, let cool. Mix wafers and butter together and pat into square
pan, leaving ¥2 cup of crumbs for the top.

Beat canned milk until it stands in peaks, add chilled lemon mixture,
beating after each addition, then add 1 cup sugar. When thoroughly
blended pour in pan covering the crumbs, sprinkle the remaining crumbs
on top and place in refrigerator.

ICE BOX DESSERT

I cup (14 lb.) butter cherries, drained or crushed
Cream : :
1 cup sugar pineapple or other fruit
add 6 egg yolks (one at a time) then 6 egg whites, beaten stiff

chopped nuts

Line mold with stale cake, wafers, or lady fingers. Alternate layers of
mixture and cake, etc. until pan is full. Cover and let stand 2 or 3 days

to bland. Decorate with whipped cream and cherries. Serves 12-14. (This

is a lovely party dessert).

PINEAPPLE CREAM

1 can crushed pineapple 4% oz. gelatine

1 cup white sugar 1 pt. whipping cream
Drain pineapple and set aside. Soak gelatine in half the drained juice.
Add the cup of sugar to the other half of juice and boil until like
syrup. Add the dissolved gelatine mixture, set aside to cool.. When
jelly begins to thicken whip until frothy with egg beater. Fold in the
pint of whipped cream and crushed pineapple. Pour into individual
moulds and chill.